Wash and cut the ends of the courgette. Slice it finely with a mandolin. Eliminate the two slices at the ends.

Meanwhile, slice the homemade bread into slices about 1.5 cm thick.

Put them to roast on both sides on the grill for a few minutes.

Divide the trout carpaccio.

At this point, make up the bruschetta: spread the cream cheese on the bread and arrange on each bruschetta two slices of coiled courgette and the salmon trout.

Complete with grated lemon zest, a few drops of juice and mint leaves.

Your Bruschettas are ready, I just have to wish you Buon Appetito!